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It's such a stirringly aromatic wine, singing 'Marlborough Sauv' with a big, full and slightly sweaty nose of ripe fruit. Importantly, there a herbal edge too, a nod to what Marlborough Sauv should taste like, ie not all tropical fruit. Actually, there's no tropicals at all, which makes this (arguably) even more enjoyable. A long palate, prominent acid and yet still with plenty to come. Personally I'd prefer to drink this in another 6 months (and the 2013 is still a fraction better in my opinion), though no doubting that this is another supremely good Marlborough Sauvignon Blanc from one of the benchmark wineries. Score: 18/20, 93/100+ Would I buy it? Absolutely. The go-to Marlborough Sauv (Ozwinereview)

A very pretty wine in its youth with the effusive aromas of spring blossom underlayed with citrus. That citrus drives all along the palate giving this wine a real zippiness plus there is some additional stonefruit ripeness as well. A dry style of Riesling that has fresh natural acid & finishes long and lingering. A natural companion for food, particularly fish and Asian flavours. Wine Muse

Pinot Grigio grapes. Stainless steel vinification. From north facing mountain vineyards in Abruzzo. This Pinot is rich in fruit yet balanced with good acidity and long racy finish. Round, ripe apple and pear fruits on the palate. Clean and bright, try with chicken, fowl, grilled fish and light antipasti. Try with light fare and delicate fish preparations or on its own as a perfect aperitif. Learn More

Green pear, citrus, apricot kernel and a few dried herbs, but perhaps ‘cooly fruity’ is a good way to describe it. It’s clean and refreshing with excellent fruit purity and a little bit of ‘mineral’, perhaps there’s a touch of sweetness to round out and balance, but feels pretty much dry and pulls that way with its gently herbal and sparkling finish. Well, maybe not ultra-complex, but so good to drink. 91 points Winefront.com.au

Oz Clarke's 250 Best Wines for 2012 (Jan 2012) - An excellent example of sherry – and simply outstanding value for money. Fino sherry is bone dry, but a little fuller than manzanilla, a little fatter, even, but it still has that marvellous tangy dryness which makes it such a good appetizer, that almost slightly sour green apple peel acidity and the strange soft-sourness of yeasty bread dough – rather like a malty mixed grain bread in the making. There's also a taste of roasted almonds – and roasted almonds would be the perfect accompaniment.

Complex peel, fine flinty smoky oak and lees characters. Exotic tropics which are just right now, not over ripe. So stimulating and provocative. Powerful in the mouth: vibrant and tongue tingling packed with pineapple and rich textures. Sublime stuff. 97 pointsTim White, Australian Financial Review, 3 October 2014